Fall Harvest Salad

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1/4 cup plus 3 tablespoons vegetable oil, preferably peanut

2 cups peeled butternut squash (10 ounces), cut into 1-inch cubes

Salt and freshly ground pepper

2 tablespoons sherry vinegar

1 tablespoon coarsely chopped tarragon

1 tablespoon chopped flat-leaf parsley

10 ounces mixed salad greens or mesclun

1 cup coarsely chopped pecans

1/2 cup roasted pumpkin seeds

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